Bursting with zesty, citrusy deliciousness, this soft and moist orange poppy seed cake is the perfect teammate to your cup of tea or coffee. It's incredibly easy to make, packed with flavor and comes together in just 15 minutes of hands-on kitchen time.
I'm one of those who do a LOT of cooking over the holidays. From the classic herb roasted turkey and pumpkin shaped dinner rolls to sweet treats like pumpkin pie spice cookies and a soft pumpkin loaf cake- I've tried them all.
This time, I wanted to go beyond the classic pumpkin and spice flavors of fall, and try something a bit different- something that could be great to enjoy for dessert, brunch or just with some coffee. And that's when I came up with this recipe.
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What I Love About this Recipe
With fresh, citrusy flavors, the cake is incredibly versatile and perfect for any occasion.
It has a seriously moist and tender crumb, perfect if you're looking for something light and simple.
It's super easy to make. You'll need just a few simple ingredients and basic kitchen skills to make this delicate and delicious orange cake.
Recipe Ingredients
Flour: Use your classic all purpose flour for this recipe.
Sugar: To sweeten the cake and for the glaze. I used granulated white sugar.
Butter: I used unsalted butter here to add richness and moisture to the cake.
Eggs: To add structure to the cake and to keep it moist and soft.
Leavening agents: I used a mix of baking soda and baking powder to help the cake rise and get that fluffy texture.
Orange juice: Freshly squeezed orange juice adds that beautiful, bright, citrusy flavor to the cake.
Orange zest: Of course, the zest adds that extra kick of flavor and a beautiful aroma.
Poppy seeds: I used black poppy seeds here for their aesthetic appeal. They lend a nice texture and some delicate nuttiness to the cake.
Milk: To thin out the cake batter and get it to the right consistency.
Check the recipe card for quantities.
Variations & Substitutions
- To give the cake a bit more flavor and aroma, add a dash of vanilla extract to the mix along with the eggs.
- If you don't want to top the cake with sugar icing, stick to the classic vanilla frosting or whip up a simple frosting using mascarpone cheese, sugar, and vanilla.
- You can also keep it simple and dust the cake with some icing sugar if you want to.
How to Make Orange Poppy Seed Cake
- Whisk together the flour, baking powder, baking soda, salt, and poppy seeds in a medium-sized bowl.
- Set this aside.
- In a large separate bowl, beat the butter with the sugar until light and fluffy, about 2-3 minutes. Add the eggs to the butter mixture, one at a time, beating well after each addition. Stir in the orange zest.
- Alternately add the flour mixture, orange juice, and milk to the butter mixture, beginning and ending with the flour mixture, and mixing just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together the powdered sugar, orange juice, and salt for the glaze until smooth and pourable.
- Drizzle the glaze over the cooled cake, letting it run down the sides. Let the glaze set before slicing and serving.
How to Store Leftover Orange Poppy Seed Cake
Store your leftover orange cake in an airtight container at room temperature for up to 3 days. You can refrigerate it, too, but I wouldn't recommend it, as it can dry the cake out.
If you want it to last longer, you can freeze it in a freezer-safe bag or container for up to 3 months. Then, when you want to enjoy it, all you'll need to do is thaw it overnight in the refrigerator and take it out the next day.
Tips & Tricks to Nail the Recipe
- When it comes to baking, always use a kitchen scale or stick to the level and spoon method to measure the ingredients perfectly. This makes all the difference in the texture and flavor of the cake.
- Make sure you don't overbake the cake. Take it out of the oven and allow it to cool down at the right time to get the perfect moist and soft cake.
- Avoid overmixing the batter, especially after adding the flour. This will cause the cake to become dense.
- If you don't like poppy seeds or just don't have them at hand, you may want to try my super simple extra moist orange cake recipe.
Serving Ideas & Suggestions
You can enjoy this moist and soft orange cake at any time of the day.
I particularly love making it for a little brunch that I'm occasionally hosting, along with some of my other favorites like carrot loaf cake (perfect for the holidays!), butter cake (a classic) and some extra moist lemon loaf cake when I'm in the mood for something more citrusy and tangy. If you want it with something more refreshing, try this pineapple juice or orange pomegranate juice.
Recipe FAQs
Overbaking the cake can cause it to dry out. Make sure you get it out of the oven at the right time. Also, remember to measure the flour correctly. Adding too much flour can also cause the cake to dry.
Using old or expired leavening agents that have lost effectiveness can cause your cake to stay dense. Make sure you use fresh, good-quality baking powder and baking soda for this recipe.
The best way to check if the cake is done is to poke its middle with a toothpick at the 45-50 minute mark. The cake is ready if it comes out with just a few crumbs.
More Homemade Cakes to Try
If you tried these citrusy poppy seed cake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Orange Poppy Seed Cake
Equipment
- Electric Mixer
Ingredients
For the cake
- 2 cups All-purpose flour spooned and leveled
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- 2 Tablespoons Poppy seeds
- ½ cup Salted butter melted
- ¾ cup Granulated sugar
- 3 Large eggs room temperature
- 1 Tablespoon Orange zest ~1 orange
- ½ cup Orange juice room temperature
- ⅓ cup Whole milk room temperature
For the glaze
- 1 cup Powdered sugar
- 2 tablespoons Orange juice
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°F and grease an 8.5x5.5 inch loaf pan.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside for now.
- In a large separate bowl, beat the butter with the sugar until light and fluffy, about 2-3 minutes.
- Add the eggs to the butter mixture, one at a time, beating well after each addition. Stir in the orange zest.
- Alternately add the flour mixture and the orange juice and milk to the butter mixture, beginning and ending with the flour mixture, and mixing just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, whisk together the powdered sugar, orange juice, and salt until smooth and pourable.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, orange juice, and salt until smooth and pourable.
- Drizzle the glaze over the cooled cake, letting it run down the sides. Let the glaze set before slicing and serving.
Notes
- When it comes to baking, always use a kitchen scale or stick to the level and spoon method to measure the ingredients perfectly. This makes all the difference in the texture and flavor of the cake.
- Make sure you don't overbake the cake. Take it out of the oven and allow it to cool down at just the right time to get the perfect moist and soft cake.
- Avoid overmixing the batter, especially after you add in the flour. This will cause the cake to become dense.
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Bilikis says
Thanks for the recipe ma
Bilikis says
So yummy and fluffy
Claudy says
The best cake I ever made. So so good. Please save this recipe.
Claudy